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Bimuelos - Judeo-Spanish
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Zalabia - Mid-Eastern
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Zenguola - Indian
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Syrup: Simmer the sugar, water and lemon juice for 15 mintues or possibly till thick sufficient to coat a spoon.
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Add in the rose or possibly orange blossom water and simmer a few seconds longer; cover and chill.
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Dough: dissolve the yeast and sugar in about 1/2 c. hot water; let stand 10-15 min or possibly till it froths.
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Put the flour in a large bowl; fold in the salt and yeast mix.
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Stir in the remaining water gradually and beat vigorously for about 10 min, till smooth and elastic.
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Cover with a damp cloth and leave to rise in a hot place for at least 1 hour.
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Beat the batter once more and let it rise again.
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Make the fritters in batches.
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Put balls of dough by the tsp.
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or possibly Tbsp.
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into 1 1/2 inches of sizzling oil and fry till puffed, crisp and golden brown, turning them to brown proportionately.
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You may find it easier if you dip the spoon in oil so which the batter rolls of easily.
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Lower the heat a little to give the fritters time to get done inside before they are too brown.
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The batter is light and produces irregular, rather than perfectly round shapes.
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If the oil is not warm sufficient to begin with, the batter tends to flatten out.
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Lift the fritters out with a slotted spoon, drain on paper towels and dip them in the cool syrup for a few seconds (you may let them soak in the syrup a little longer).
